The milk sterilizer and the milk pasteurizer are the commonly used sterilization machine for the automatic yogurt production line. The sterilizer machine can keep beneficial bacteria in milk and can kill harmful bacteria such as E.coli. The milk sterilization machine is an important link in the yogurt production line.
酸奶生产工艺的要点
- 牛奶的预冷和预热
- 鲜奶的均质化
- 牛奶的灭菌与冷却
- 乳酸的制备
- 牛奶发酵的操作条件与方法
酸奶生产原料的选择与要求
选择符合质量标准的多种原料和辅料：牛奶、奶粉、糖和稳定剂。奶粉和糖在50-60℃的温水中混合溶解。像琼脂和明胶等稳定剂可以与少量糖混合，加入水，加热并充分溶解。
The purpose of milk homogenization is to prevent fat from floating up, make the fat micronized and improve the taste. Generally, a high-pressure homogenizer is used. Milk homogenization process conditions: before homogenization, the mixture should be preheated to 50-60℃, and the homogenization pressure is 9.81-24.5MPa.
牛奶灭菌的主要目的 酸奶生产线
Milk pasteurization purpose:
- 去除生牛奶中的氧气，减少氧化还原反应，明显促进乳酸菌的生长。
- 由于蛋白质的变性，牛奶的硬度和组织结构得到了改善。
- 有效防止乳清分离。
- 灭菌与冷却条件：灭菌条件：90℃，15分钟。灭菌后的混合物冷却至40-45℃备用。
High-temperature instant sterilization:
操作方法： 牛奶应在135℃-140℃的高温下加热约2秒。这有助于营养物质的保存，并减少煮沸的异味。